Juicy Herbed Pork Loin With Currant Sauce - cooking recipe

Ingredients

Pork Loin Ingredients
1 (3 lb) pork loin
3 teaspoons Dijon mustard
3 teaspoons thyme
1 1/2 teaspoons savory
1 1/2 teaspoons marjoram
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup fresh parsley, chopped fine
3 cloves peeled garlic
Currant Sauce Ingredients
1 cup red currant jelly or 1 cup black currant jelly
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
salt and pepper

Preparation

Pork Loin Directions-------------.
Set oven to 475 degrees.
Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
Spread all over pork loin, roll the loin in chopped parsley.
Cover with plastic wrap and let rest in refrigerator for at least one hour.
Place on rack in shallow roasting pan.
Roast in 475 degree oven for exactly 30 minutes.
Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
(This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
As the loin is resting, turn oven temperature down to 325 degrees.
After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
30- 45 minutes, or until the internal temperature reaches 145 degrees.
Do not overcook!
Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
(150-155 degrees) While the loin is resting, begin the currant sauce.
Currant Sauce Directions-------------.
Over medium heat, melt jam.
Whisk in mustard, vinegar, and salt and pepper until smooth.
Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
Enjoy!